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In good-sized skillet, saute onion and garlic in olive oil until onions are half cooked. Add zuchinni and yellow squash and cover until "almost" desired doneness. Arrange sliced tomato on top of squash, cover and continue cooking. Two minutes before serving sprinkle with mozarella cheese and chopped parsley; cover until melted. It's a meal in itself.

In a hurry? Substitute a little salsa for the tomato and skip the herbs.